Thai-Style Turkey Meatballs Recipe

This recipe makes approximately 30 meatballs. Serve the meatballs on top of a bowl of white or brown rice, or noodles if desired. Makes 5 servings of approximately 6 meatballs per serving. Kaffir lime leaves can sometimes be found in the produce section of grocery and health food stores along with other packages of fresh herbs. The leaves have a tough central rib which must be removed and discarded prior to using. Online sources for Kaffir lime leaves include Import Food and My Thai Mart. Grated fresh lime zest can be used in place of the Kaffir lime leaves if necessary.

Ingredients for Thai-style turkey meatballs:

• 1 pound ground turkey
• 1 teaspoon grated fresh ginger root 1 tablespoon minced Thai or cinnamon basil
• 1 tablespoon minced cilantro
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• 1 egg - beaten
• 1/2 cup dry, unseasoned bread crumbs

Directions for Thai-style turkey meatballs:

1. Preheat your oven to 350 degrees. In a large bowl add all the ingredients and mix well.
2. Use a level tablespoon of the mixture and form into meatballs.
3. Place the meatballs onto a cookie sheet that has been coated with non-stick cooking spray.
4. Place the sheet in the oven and bake for 20 minutes.

While the meatballs are cooking make the coconut curry sauce as described below. The heat in this recipe can be varied by adding more or less chili pepper to the sauce.

Ingredients for coconut curry sauce:

• 2 tablespoons vegetable oil
• 2 cups chopped leeks
• 2 cups sliced mushrooms
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• 1 teaspoon salt
• 2 teaspoons minced fresh kaffir lime leaves
• 1 teaspoon grated fresh ginger root
• 2 teaspoons minced fresh curry leaves
• 1 tablespoon minced fresh, medium to hot chili pepper
• One (13.5 ounce) can unsweetened coconut milk
• ½ cup water

Directions for coconut curry sauce:

1. Add the vegetable oil to a sauce pan and place it over medium heat.
2. Add the leeks and cook for 5 minutes. Add the mushrooms, cumin, coriander and salt and cook for another 5 to 7 minutes.
3. Add the kaffir lime leaves, ginger root, curry leaves and chili pepper and cook for 1 more minute.
4. Add the coconut milk and water and stir until well blended.
5. Cook for another minute or two until the sauce is nice and bubbly.
6. Add the meatballs to the sauce and let simmer for approximately 5 minutes before serving.